I hope you enjoyed the Mango Custard Verrines and Aamras posts in this month’s 3-back-to-back mango recipes. I have been wanting to bake with semolina since long but never got around it. My first attempt at making the basbousa, which is an Arab style semolina cake soaked in sugar syrup, was a dud, and I never got to making it again. Even though I have bookmarked several recipes that use up semolina, I have still kept it pending. There is so much that I am cooking and trying so some things do go off to the end of the list. 🙂
I made this cake to finish off a can of mango pulp that I had got at a deal. My mind went loitering at all options like ice cream and pudding but then I remembered the semolina mango cake recipe I had saved up very long ago. A little bit of Googling and I found that this is the first post that appeared for this cake. All cakes that followed after this were twisted and tweaked to variations.
Like mentioned, I have used tinned mango pulp. Actual mango pulp would not give this color to the cake. Another good thing about the cake is the semolina itself. The process of keeping the batter for sometime till it thickens is what gives the texture to the cake. So in case you end up adding a wee bit of liquid, would not really matter as the semolina would drink it up and balance out the thickness of the batter. 🙂 The version I am sharing with you is spiked up with cardamom and rosewater, two of my favorite flavors. You could even add some crushed saffron or nutmeg (even though I don’t use it) to this. The cake is totally vegan since there is no diary used. But if you really don’t care, then you can use butter or ghee instead of oil for extra flavor. My pulp was quite sweet, so I thought I should have skipped that sugar totally. I normally don’t like my cakes too sweet. I like it mild so that I can enjoy it more. 😉 So adjust on the sugar as per your liking. If you are using pulped mangoes, then you may need to add more sugar.
All in all, it is a recipe that you can play around with, but better not to experiment too much and mess it up! 😉 Off to the recipe…
Semolina Mango Cake
- 1 cup semolina
- 1 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- A pinch of salt
- 1/4 cup oil
- 1 cup mango pulp
- 1 tbsp rose water
- 1/4 cup pistachios roughly chopped
- Preheat oven to 180 degrees. Grease and flour a 6 inch pan - I used my heart shaped pan.
- In a bowl, whisk the semolina, baking powder, sugar and cardamom powder till sell combined. Add the oil, mango pulp and rosewater and fold in till completely moist. Leave the batter for around 10 minutes for the liquid to get absorbed by the semolina.
- Pour into the prepared pan and make even on top. Sprinkle the pistachios.
- Bake for 25-30 minutes till a skewer comes out clean.
- Allow to cool in the pan for five minutes. Flip onto a cooling rack and cool completely before serving.